Home cooking: Fried rice

By Lena Gidwani, October 16, 2014

Photos by Claire Zheng

Fried rice is a global ambassador for the glories of many cuisines; the simple recipes are almost certainly one of the best-known examples of classic Cantonese food. Expats too claim to use it as a bellwether for the quality of a restaurant: if the kitchen gets their fried rice right, they probably have pretty solid skills.

Like many apparently simple dishes, this rice recipe, mixed with egg white, succulent crabmeat and dried scallop really showcases a kitchen’s talent with a sizzling wok. It’s quick but not necessarily easy, and therein lies its appeal and delectable flavor, says Chef Mai Zhi Xiong from Four Seasons Hotel Guangzhou. He emphasizes that once the rice goes into the wok, cooking should be lightning quick. As a result, add-ins are cooked, or at least partially cooked, beforehand.

Clearly, this is a meal that deserves some careful attention. So don’t wok away if it looks too hard, just wok it till you make it.

Ingredients (serves four):

15g dried scallop

200g egg whites

200g crabmeat

150g Thai jasmine rice

150g choi sum, diced (stalk only)

1 tsp chicken powder

2 tbsp rendered chicken fat

Spring onions, chopped

Pinch of salt

Preparation:
1) Put the dried scallops in a hot water bath. Steam till moist.
2) Use your fingers to pull apart the scallops and chop finely. Keep 13 grams aside. Fry about 2 grams and keep aside.
3) Steam the whole crab. Remove meat when cool.
4) Cook egg white and keep aside.
5) Cook rice. Ensure that the rice is not wet or soft. For best results, use day-old, slightly dried leftover rice.
6) In a hot wok, add water and steam the diced choi sum for a few seconds. Remove and keep aside.
7) Put some cooking oil in the wok and wait till hot. Add the rice. Toss well and ensure that the heat is kept high, as it will cause the rice to cook quickly and remain crisp.
8) Add the chicken powder, chicken fat and salt. Toss again.
9) Add the crabmeat, dried scallop and egg white. Toss quickly. Add spring onions and diced choi sum. Plate and top with the fried scallop. Serve immediately.

// This recipe is courtesy of Chinese Executive Chef Mai Zhi Xiong from Yu Yue Heen Restaurant at Four Seasons Hotel Guangzhou, 5 Zhujiang Xi Lu, Tianhe District 天河区珠江西路5号 (8883 3888)